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Die Bestimmung des Eigehaltes in Teigwaren und Eierlikör:
Großfeld, J.
;
Walter, G.
;
Diemair, E.
...
Fresenius' Zeitschrift für analytische Chemie; Zeitschrift für analytische Chemie. 103 (1935) 5-6 - p. 232-233 , 1935
Link:
https://doi.org/10.1007/bf01376414
RT Journal T1 <Title>Die Bestimmung des Eigehaltes in Teigwaren und Eierlikör</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_bf01376414&Exemplar=1&LAN=DE A1 Großfeld, J. A1 Walter, G. A1 Diemair, E. A1 Mayr, F. A1 Täufel, K. A1 Balavoine, P. A1 Kluge, H. A1 Buogo, G. A1 Müller, E. PB Springer Science and Business Media LLC YR 1935 SN 0016-1152 JF Fresenius' Zeitschrift für analytische Chemie; Zeitschrift für analytische Chemie VO 103 IS 5-6 SP 232 OP 233 LK http://dx.doi.org/https://doi.org/10.1007/bf01376414 DO https://doi.org/10.1007/bf01376414 SF ELIB - SuUB Bremen
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